College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China.
Biotechnol Lett. 2012 Sep;34(9):1711-7. doi: 10.1007/s10529-012-0954-z. Epub 2012 May 22.
To improve wine taste and flavor stability, a novel indigenous strain of Saccharomyces cerevisiae with enhanced glycerol and glutathione (GSH) production for winemaking was constructed. ALD6 encoding an aldehyde dehydrogenases of the indigenous yeast was replaced by a GPD1 and CUP1 gene cassette, which are responsible for NAD-dependent glycerol-3-phosphatase dehydrogenase and copper resistance, respectively. Furthermore, the α-acetohydroxyacid synthase gene ILV2 of the indigenous yeast was disrupted by integration of the GSH1 gene which encodes γ-glutamylcysteine synthetase and the CUP1 gene cassette. The fermentation capacity of the recombinant was similar to that of the wild-type strain, with an increase of 21 and 19 % in glycerol and GSH production. No heterologous DNA was harbored in the recombinant in this study.
为了提高葡萄酒的口感和风味稳定性，构建了一种新型的酿酒用本土酿酒酵母菌株，该菌株具有增强的甘油和谷胱甘肽（GSH）生产能力。通过替换一个负责 NAD 依赖性甘油-3-磷酸脱氢酶和铜抗性的 GPD1 和 CUP1 基因盒，对编码醛脱氢酶的 ALD6 进行了改造。此外，通过整合编码 γ-谷氨酰半胱氨酸合成酶的 GSH1 基因和 CUP1 基因盒，破坏了本土酵母的 α-乙酰羟酸合酶基因 ILV2。与野生型菌株相比，重组菌株的发酵能力相似，甘油和 GSH 的产量分别增加了 21%和 19%。在本研究中，重组菌株中未携带异源 DNA。
